Text 12034, 77 rader
Skriven 2011-06-10 00:19:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: OXTAIL  10609
=====================
 -=> Quoting Dave Drum to Ruth Haffly <=-

 RH> We've seen, but not tried ox tail. They were (are) big in HI but are
 RH> they that meaty?  The part that swishes the flies has never been that
 RH> appealing but I guess it's a matter of perspective. I used to eat
 
 NB> I've had it at a Spanish restaurant we often go to... There's quite a
 NB> lot of meat around a very nice marrow bone...  I'd guess the part they
 NB> are cooking is from up closer to the rump, as the portions are 4-6
 NB> inches across...  They have small, medium and large plates... the
 NB> small and medium only have one type of meat, the large has your choice
 NB> of two meats.  One has to buy either the medium or the large to get
 NB> oxtail as a choice.
 
 RH> Might be worth checking out. I'd probably try it in a restaurant before
 RH> making it at home. Hmmmmmmmmmmmmmmmmmmm

 DD> Ox tail isn't a lot different from beef shanks in preparation or
 DD> flavour. 

They both need long time cooking or pressure cooking, but the flavour
is different.  Ox tail usually has a lot of fat, most of which has to
be removed, but the cartilage between the joints is very tasty.  Ox
tail was a common British dish in my youth, and was rather cheap.  In
later years I discovered roo tail, which was even better flavour, and
almost devoid of fat.  It was also cheaper than ox tail for quite a
while, but then other people "discovered" it (curse, curse!), and the
price shot up to higher than ox tail.  The bones are the top rated
left-over, according to my Dalmation.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KANGAROO TAIL STEW (In pressure cooker)
 Categories: Australian, Meat, Asian
      Yield: 4 Servings
 
      1    Large kangaroo tail
    300 g  Carrots, sliced
      3    Sticks of celery, cut up
      3    Medium onions, sliced
      1 tb Butter
      2 ts Ground black pepper
      2 ts Ground nutmeg
      7    Whole cloves, or 1 ts ground
           Salt to taste
      3 tb Soy sauce
 
  Separate the joints of the 'roo tail. Brown the butter on a medium
  heat in pressure cooker. Quickly fry the tail in the butter until the
  pieces are lightly browned.
  
  Add the onions and carrots, and gently fry for 2 minutes, then add
  celery, pepper, cloves, nutmeg, salt. Fry on the same heat for
  another 10 minutes. Add soya sauce and turn heat to high for 2
  minutes, stirring.
  
  Add water to cover, stir and put lid on pressure cooker. When steam
  starts to come out, reduce heat and start timing. After 25 minutes
  take off stove and cool down and remove lid.
  
  If you want to thicken the stew, you can mix cornflour or coconut
  cream powder with hot water and stir into stew. Simmer for another 10
  minutes without the lid, while stirring.
  
  Serve with rice.
  
  Devised by Glen Jamieson, based on an Indonesian recipe for ox tail.
 
MMMMM
 


... Haggis is defined, of course, as dining on a full stomach.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)